Chicken & Peanut Butter Red Curry

Cook Time 40 minutes + 1 hour marinating

Servings 2

Ingredients

8 chicken thighs, skin removed, cut in half

2 tbsp peanut oil or vegetable oil

1 x 3cm piece of ginger, minced

1 tsp finely minced lemongrass

1 clove garlic, minced

1 tsp Malaysian curry powder

2 tbsp light soy sauce

¼ cup toasted peanuts

1 long red chilli, finely sliced

1 cucumber, sliced

A few small sprigs each of Thai basil and Vietnamese mint, to serve

Steamed rice, to serve

For the sauce

2 tbsp red curry paste

270ml coconut milk

½ cup crunchy peanut butter

1 tsp fish sauce

1 tsp sugar

1 lime, juiced

Method

In a large bowl mix together 1 tablespoon of oil with the ginger, lemongrass, garlic, curry powder and soy. Coat chicken in the marinade.

In a large non-stick sauté pan heat remaining oil over medium heat and add the chicken. Cook for a few minutes on each side, turning regularly so it does not burn. Remove chicken and rest on a plate.

In the same pan add the curry paste and, using a wooden spoon stir to release any caramelised bits. Add the coconut milk and then whisk in the peanut butter, splash of water, fish sauce and sugar. Simmer for 3-4 minute until a smooth thick sauce forms. Add lime juice and then check the seasoning. It may need a little soy or salt or extra sugar to balance. Return the chicken pieces to the sauce to warm through.

Serve with a garnish of peanuts, chilli, herbs, cucumber and steamed rice.